Friday 26 February 2016

Lentil `ragù

vegetarian, gluten free
Today we will be making a typical, but meatless, Italian ragù sauce.
I make this sauce every few weeks.  I find the entire process very comforting.  The chopping, sautéing, stirring, simmering, tasting, etc. They are good not only with pasta, you can try to eat with any dish you like.

450g carrots
175g sun-dried tomatoes
3 cloves of garlic
400g chopped tomatoes
200g tomato puree
500g green lentils
500g gluten free pasta
Salt and pepper for taste

Start by peeling and grating the carrots using the coarse side of your grater. Chop the sun dried tomatoes into small pieces. Add the grater carrots, chopped sun-dried tomatoes and crushed garlic to a large saucepan with the tins of chopped tomatoes, tomato puree, lentils and 450 ml water. Stir everything together and then allow the mixture to simmer for 45 minutes to an hour, stiring in every now and again as it cooks. Once it is almost ready, cook the pasta until al dente, drain it and mix it into the Bolognese. Serve with pasta.

Recipe taken from
Ella Woodward
2015 by Yellow Kite

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